Wholemeal Chocolate Swirl Scones
Wholemeal Chocolate Swirl Scones Photo: Kristy Komadina
My kids love these chocolate swirl scones when they find them in their lunch boxes, it’s their special little treat. The best part is that they’d never know that they were wholemeal, they just think they’re yum. These are also great to freeze, especially when they’re fresh. They’ll defrost beautifully by morning tea.
- 1 1/4 cups wholemeal flour
- 1 cup plain flour
- 2 1/2 tsp baking powder
- 1/2 tsp bicarb soda
- 1/2 tsp salt
- 2 tablespoons caster sugar
- 115g cold butter, cubed
- 200g greek yoghurt
- 60g butter at room temperature
- 200g dark chocolate
- 1/4 cup caster sugar
- 1/4 cup cocoa powder
Preheat your oven to 180°C. Grease a 12 hole muffin tin well with butter (or use muffin papers to line).
Place the flours, baking powder, bicarb soda, salt and sugar into a mixing bowl. Add the butter then using your fingers, rub the butter into the flour mixture until it resembles wet breadcrumbs.
Add the yoghurt and bring together with your hands to form a sticky ball of dough.
Place the dough onto a floured surface and roll out into a 30 x 35 cm rectangle.
Meanwhile to make the filling, place the remaining ingredients into a food processor and pulse until combined.
Crumble the filling evenly over the surface of the dough rectangle. Roll up like a swiss roll. Using a serrated knife, cut into 12 even slices and place each slice into a hole in your muffin tin.
Bake for 20 minutes until golden and cooked through. Serve slightly warm or at room temperature.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.
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